Garlicky Sautéed Greens
This may seem like a no-brainer, but the simple pleasure of leafy greens drizzled in olive oil is often overlooked for more elaborate culinary ensembles. When brassica leaves and other greens are at their peak, it is sometimes best to highlight their flavor and preserve their dense nutritional content with as little fanfare as possible.
Ingredients:
1 Tbsp olive oil (or avocado oil)
3-4 large cloves garlic
1/4 tsp red pepper flakes (optional)
1 bunch hearty greens of choice, chopped (such as kale, collards, chard, turnip, or mustard greens
1/4 tsp sea salt
1 Tbsp lemon juice
2-8 Tbsp water (or broth)
Directions:
Step 1: Add the oil, garlic, and red pepper flakes (optional) to a large rimmed skillet over medium heat. Once lightly sizzling and fragrant, add the greens. Toss to evenly coat the greens in the oil and get the garlic off the bottom of the pan.
Step 2: Once the greens have wilted slightly (1-2 minutes), add the salt and toss to evenly distribute. Add the lemon juice and 2 Tbsp water, reduce heat to medium-low, and cover with a lid. Let cook for 4-5 minutes, then remove the lid and toss.
Step 3: Depending on the type of greens you’re using, they may have released a bit of moisture or they may be dry (we find collard greens are the driest). The greens should be in a very shallow amount of liquid, not submerged or sizzling in a dry pan. Add the remaining water if needed and cover for another 10-15 minutes, stirring occasionally and adding water if needed. After 15 minutes, the greens should be fully tender, darker in color, and most of the liquid should have evaporated. Depending on your preferred texture, they may be done at this point or they may need 5-10 more minutes with a bit more water.
Serve immediately!
Recipe Source: Minimalist Baker